Cavolo Nero (Side Dish)

by | Nov 3, 2021 | Recipe | 0 comments

If you haven’t heard of cavolo nero – it’s Tuscan kale, often used in Italian dishes. You’ll definitely have seen it in minestrone soup.

It’s packed with antioxidants, vitamins (particularly Vitamin C) and minerals, has a delicate, slightly bitter, flavour with a sweet aftertaste.

This recipe is fantastic – a great side dish – and goes well with meat or fish, veggie protein sources as well as casseroles and stews of all kinds.

Serves 4


  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 400g cavolo nero 
  • ¼ teaspoon sea salt
  • 75ml cup water
  • Zest of half a lemon


  1. Rinse the leaves and pat dry with kitchen paper. Cut away the tough central stalk. You could use the stalk later in a smoothie or soup. 
  2. Place the two sides of the remaining leaf on top of each other and slice into strips about ½ cm wide.
  3. Add the oil and garlic to a pan and cook on a low heat until the garlic softens.
  4. Add the cavolo nero, salt and water. Turn heat to medium and cover with a lid, stirring occasionally (add a little more water if required).
  5. Cook until the cavolo nero is tender and the liquid has evaporated, remove from the heat and stir through the lemon zest.
  6. Serve with the main course of your choice.


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